White Bean, Asparagus & Tomato Salad

White Bean, Asparagus & Tomato Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 192.8
  • Total Fat: 9.5 g
  • Cholesterol: 3.8 mg
  • Sodium: 501.5 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 7.5 g

View full nutritional breakdown of White Bean, Asparagus & Tomato Salad calories by ingredient


Original recipe: http://www.americanfamily.com/recipes/whit
Original recipe: http://www.americanfamily.com/recipes/whit

Number of Servings: 4


    1/2 pound fresh asparagus, trimmed
    1 cup cherry tomatoes, cut in halves
    1 (14-ounce) can cannellini beans, rinsed and drained
    1/4 cup chopped onion
    1 tablespoon drained capers, mashed

    1 garlic clove, minced
    2 tablespoons extra-virgin olive oil
    1 tablespoons white wine vinegar
    1/2 tablespoon honey (OR brown sugar)
    1 tablespoon spicy brown mustard
    10 leaves fresh sage, finely chopped (OR 1/4 teaspoon dried)
    1/4 teaspoon pepper
    1/8 teaspoon salt

    2 tablespoons shredded Pecorino Romano cheese
    1 (5-ounce) bag mixed salad greens


1. Snap off tough ends of asparagus; arrange asparagus in a steamer basket over boiling water. Cover and steam 2 minutes or until asparagus is crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1/2-inch pieces, and chill. Put into a large bowl.

2. Cut cherry tomatoes in half. Drain and rinse canned beans. Chop onion. Drain and smash capers with side of the knife. Put everything together in large bowl with asparagus.

3. Whisk together garlic, chopped fresh sage, olive oil, vinegar, honey, mustard, salt & pepper in a small bowl or pulse several times in a mini-food processor. Pour over asparagus, tomatoes, beans, onion, and capers, tossing to coat.
Adjust seasoning if necessary.

4.Cover and chill 1 hour. Serve the salad over salad greens; sprinkle with Romano cheese.

Serving Size: Makes 4 1-cup servings.